Ingredients
3-4 pieces of chicken
3 red shallots (sliced)
2 garlic cloves (sliced)
1 tbsp ginger (sliced)
2 cinnamon sticks
4 bunga cengkih
4 buah pelaga
2 tbsp curry powder (mixed with water to make a paste)
150-200 ml santan
Potatoes and carrots
Water
1 tbsp fresh curry leaves (optional)
Instructions
1) Sautee sallots, garlic, ginger, cinnamon sticks, bunga cengkih and bunga lawang until fragrant. Add in curry paste and 1/4 cup of water and continue to sauté for 1-2 minutes.
2) Put in the chicken pieces and mix well. Add in 1/2 cup of water and close the pot with a lid and leave the water to simmer for about 5 minutes.
3) Mix in chopped potatoes, carrots, half of the santan and water until all the ingredients are covered.
4) Gradually add santan and water until the consistency of the curry is to your liking. Stir once in a while until the chicken pieces are cooked through. Leave the curry to boil until the veggies are soft.
5) Stir in the curry leaves. Leave on low heat for about an hour to thicken the gravy.
